Saturday, April 29, 2017



4 sticks butter,
4 cups sugar,
4 cups flour (cake or all purpose),
8 large eggs,
8 oz cream cheese,
Flavoring of choice like vanilla or almond or cherry
I leave my cream cheese, butter and eggs out to reach room temp. Cream butter, cream cheese and sugar until smooth, add eggs one or two at a time, then add flour one cup at a time. Last, add your flavoring. I used about 2 tsp each of vanilla and banana in this one! YUM! Grease and flour your 10′ angel food pan and pour in batter. Make sure you lick the beater or your cake will not rise! LOL!

How to make it:

Bake on 300 degree for 1 hour and 15 minutes, increase heat to 325 and bake another 30 minutes (if your cake is browning too fast, you may want to tent the top with foil.)
Give it the tooth pick test in the middle. If you insert and cake is not done (still wet), allow to bake a little longer until skewer can be inserted and comes out dry.
Allow to cool a few minutes before removing from pan.

Bacon Egg and Biscuit Cups………The Breakfast of Champions

15 eggs, scrambled
salt and pepper
½ pack of ham, diced
one pack chopped spinach, defrosted
biscuit dough
30 slices bacon
shredded cheddar cheese

How to make it:

Scramble the eggs in a large measuring cup with a spout.  Add salt and pepper.  Flatten out each piece of  biscuit dough with your fingers and cut into four pieces.  Place the pieces into greased cupcake pan.  Par-cook the bacon in the microwave then wrap the bacon around the top of the biscuit dough.
Bake at 350 degrees for 5 minutes.  Remove the pan from the oven and pour in the scrambled egg mixture into each cup, only about 2/3 full.  Put on the toppings of ham, spinach, cheese or anything else you like.
Put the pan back into the oven for 10-15 minutes or until eggs are cooked.  Remove each biscuit cup and enjoy warm.
Makes  30 biscuit cups.

Homemade Lemonade Concentrate = Perfect Lemonade

1 ½ cups sugar
1 ½ cups water
Zest from one lemon
1 ½ cups fresh lemon juice

How to make it:

Measure the sugar and water into a sauce pan. While stirring with a wooden spoon, bring the mixture to a boil until all the sugar is dissolved. Remove the saucepan from the heat. Let cool slightly.
Add fresh squeezed lemon juice and lemon zest to the sugar syrup.  Allow it to cool. Pour the lemonade syrup into a quart jar. Cover tightly with the lid. The syrup can be kept in the refrigerator for 2 or 3 weeks.

Homemade Salsa

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!)
1/2 whole Lime Juice

Note: this is a very large batch.

Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Friday, April 28, 2017

Bakery Quality White Cake with Buttercream Frosting


2 1/4 cups cake flour
1 cup milk, room temperature
6 egg whites, room temperature (about 3/4 cup)
1 teaspoon almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened


1. Grease and flour two 9-inch cake pans (I use vegetable shortening to grease the pans and then all-purpose flour to coat.)

2. In a medium bowl, mix the room temperature milk and egg whites along with the vanilla and almond extracts until blended.

3. In a large mixing bowl, combine cake flour, sugar, baking powder, and salt in bowl. Cut the butter into cubes and add it to the bowl then cut in the by hand (a pastry blender works well!) until the butter pieces are the size of small peas.

4. Add the milk mixture and beat on medium speed just until combined. Remember, over mixing the cake batter results in a dense cake.

5. Pour the batter evenly between the two cake pans.

6. Bake at 350 for 25-27 minutes or until a toothpick comes out clean when inserted into the center of the cakes.

7. Cool the cakes in the pan for 5 minutes, then turn out onto plates and cover tightly with plastic wrap. Cool the cakes to room temperature before icing.

Tiramisu Cake


Sponge Cake (Makes 4 8" Round Layers)
6 eggs , separated into whites and yolks
2 cups white sugar
1/2 cup boiling water
2 tsp vanilla
2 cups sifted cake flour for best results (White flour will do in a pinch.)
3 teaspoons baking powder
1/2 tsp salt
1/2 tsp cream of tartar
Espresso Reduction
1 cup of brewed espresso
OPTIONAL: 1/2 cup dark rum (or to taste - can be made without it for non-alcoholic option)
3-4 Tbsp white sugar (to taste)
Mascarpone Frosting (in order to get a fluffy frosting, make sure all ingredients are at the same temperature!)
20 oz . (~550g.) mascarpone, room temperature
2 cups icing sugar
1/2 cup heavy cream , room temperature
pinch of salt
2 tsp vanilla


Sponge Cake (Please be warned that sponge cake can be finicky, so if making this for special company, I suggest you test it out first!)
Preheat oven to 350°.
In a mixing bowl, beat egg yolks for 1 minute at medium speed.
Continuing to mix, pour in sugar, then beat for another 3 minutes.
Slowly mix in boiling water and vanilla.
In a separate bowl, sift together flour, baking powder and salt, and then slowly add to the liquid mixture at a low speed.
In a clean mixing bowl with a whisk attachment, whip your egg whites and cream of tartar until it forms stiff peaks.
Fold your egg whites into the rest of the batter gently with a spatula.
Line your cake pans with parchment paper for an easy clean-up, and spread the batter evenly between the pans.
Bake for 25-30 mins, or until a toothpick comes out clean and it springs back to the touch.
Let cool on a wire rack.
Espresso Reduction
In a small pot on the stove, mix your espresso, rum and sugar, stirring until you can't feel any sugar granules left.
Slowly bring it to a boil, and then let it simmer. The longer you leave it, the thicker it will be. This part is personal preference, but I would let it go no longer than 20 mins. Usually I can only wait 5!
Set aside to cool.
Mascarpone Frosting
In a bowl, mix mascarpone, icing sugar, heavy cream, salt and vanilla, scraping the sides occasionally.
Turn the speed up to medium-high and let it mix for another 2 minutes. You want it to be nice and fluffy and light so it doesn't stick too much to the sponge cake. If it is too stiff or hard, you may need to add a little more cream.
*Note* I have recently done some troubleshooting on the frosting as some people who have tried this recipe found that it separated and was lumpy. The key is in the temperature of the ingredients, which should all be the same in order for the fats and liquids to emulsify and create the beautifully fluffy frosting I was getting in my own kitchen. If it seems to be separating, pop it in the fridge for 20 minutes or so, and give it another go!
With a spoon, gently soak the top of each cake layer with the rum/espresso reduction. Add as much as you want, but leave a ring unsoaked around the outside so that the cake keeps some structural integrity. It's usually about 6-10 teaspoons per layer. You will probably have some reduction left over.
Plop some of the frosting between each layer, and spread out from the centre.
Repeat for each layer, and then frost the outside.
You can eat it immediately, or I highly recommend you let it sit in the fridge for the night before serving it so all the flavours can meld together!
Add some cocoa powder on the top for the real tiramisu experience!

Lemon Cake with Lemon Filling and Lemon Butter Frosting

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup milk
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3/4 cup white sugar
4 egg yolks, beaten
4 cups confectioners’ sugar
1/2 cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons milk

How to make it :

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
To make frosting: In large bowl, beat confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.